The secret to the softest flakiest cod is Ontario milk. Try it for yourself and see!
Place potatoes in a medium pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until fork-tender. Drain water, toss in olive oil and salt, pepper, garlic powder and set aside.
Heat a non-stick frying pan on medium-high. Dry cod, season with salt, pepper, fresh thyme and sear cod until a light golden colour forms. Carefully remove cod from pan and set aside
Combine leeks, thyme, garlic, and Ontario milk in a large saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks begin to soften. Gently slide cod into infused milk and poach until flesh is cooked through and flay.
Divide warm potatoes, leeks, and cod equally. Spoon some poaching liquid over each, garnish with green onions and serve.